Mediterranean Lamb

Mediterranean Lamb


  • Piece of Bacofoil Classic 18.shtml” square
  • 1 x 400g tin chopped tomatoes
  • 1 small onion, finely diced
  • 2 cloves of garlic, chopped
  • 2 teaspoon capers, rinsed
  • 1 teaspoon chopped oregano
  • 1 teaspoon chilli flakes
  • ½ level teaspoon of caster sugar
  • 4 British lamb chump chops
  • 1 tablespoon good olive oil
  • salt and pepper


  1. Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.
  2. In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place the piece of foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.
  3. Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening. Bake in the upper part of the oven for 20 minutes at 220°C/Gas 7.
  4. Serve with green salad.



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